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Ingredients for the cakes:

1 extra large egg, beaten

1 spoon mayonnaise

1/4 tablespoon curry powder

3-4 drops hot pepper sauce

1 tablespoon Worcestershire sauce

1 spoon lemon juice

1/8 tablespoon ground cloves

1/8 tablespoon cayenne pepper

1/2 tablespoon paprika

1/4 tablespoon dry mustard

salt & pepper

1 lb. fresh lump crabmeat

3-5 spoons bread crumbs

4-6 spoons corn or peanut oil

Preparation:

Firstly combine the egg, mayo and seasoning. Add the crab meat and make sure the breadcrumbs you add after that are enough to absorb excess moisture. Stir carefully until the mixture is firm enough to hold together. Form 6 patties and place them on wax-paper for about 15 or 20 minutes to dry. After you have heated some oil in a large skillet, saute them until they have a golden color.

Ingredients for the sauce:

1/4 red bell pepper

1/4 yellow bell pepper

1/2 jalapeno pepper

1 cup cold unsalted butter, diced

1/2 cup chopped fresh mushrooms

2 shallots, chopped

1 sprig fresh thyme

1/4 cup dry white wine

1/4 cup white wine vinegar

1/2 cup chicken stock

1/4 cup lemon juice

1/4 cup heavy cream

Fresh lemon juice

salt & pepper

Preparation:

Put the pepper sections under the broiler, discard the skin, dice the pepper small and set it aside. Heat one spoon of butter and let the mushrooms, shallots and thyme saute for about 2 minutes. After you add the wine, vinegar and stock, cook the composition over high heat about 10 minutes until it becomes more consistent. Add the cream and leave it over high heat about 5 minutes. Add the rest of the but while the sauce is at low heat and the strain and add the lemon juice, salt and pepper.